Slow Cooker Pulled Banana Pepper Roast Beef

  • Author: TKWAdmin
  • Prep Time: 20
  • Cook Time: 8 hours
  • Total Time: 8 1/2 hours
  • Category: slow cooker, beef
  • Method: slow cooker, instant pot
  • Cuisine: Beef

This slow-cooked banana peppers & roast beef creates a super tender & juicy pulled beef that’s just bursting with flavors and spices. Perfect for those low and slow days where you just want deliciousness without the fuss! Just set it and let the slow cooker do the work!

Slow Cooker Banana Pepper Roast Beef
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  • 4 lbs chuck roast
  • 2 tablespoon olive oil
  • 3 cup beef stock
  • 4 tablespoon tomato paste
  • 1 1/2 teaspoon garlic powder
  • 4 teaspoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 2 tablespoon lime juice
  • 1 teaspoon black pepper, divided
  • 1 1/2 teaspoon kosher salt, divided
  • 1 whole bell pepper (red/orange/yellow) or 45 mini ones, sliced in rings (seeds removed)
  • 1 medium red onion, chopped small
  • 16-ounce jar banana pepper rings
  • 34 tablespoon chopped cilantro
  • 1 4-ounce can, chopped green chilies
  • 3 bay leaves

Make it a meal!

  • 10” warmed flour tortillas
  • Lettuce
  • Shredded Mexican cheese
  • Cubed tomatoes
  • Sour Cream
  • Banana Peppers


  1. Pat the roast dry and season 1 teaspoon salt and 1/2 teaspoon black pepper. To a dutch oven or a stove-top safe slow cooker insert, add 2 tablespoon of olive oil over medium heat. When the oil starts to shimmer, add the beef. Cook for 5-7 minutes on each side searing the meat. When done, place the meat (if not already in your slow cooker insert) into the slow cooker. To this, add the onions and bell peppers.
  2. While the meat is searing, in a large bowl, whisk together the beef stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, rest of the black pepper and salt. Pour this over the meat in the slow cooker. Next, dump the entire jar of banana peppers (juice included), green chilis and bay leaves.
  3. Put the lid on and set the timer to LOW for 8 hours. After 8 hours, remove the lid and fish out the bay leaves and discard. Carefully pull the meat out and set on a plate. Using a slotted spoon, scoop out the veggies and set in a bowl. Strain the fat out of the liquid and transfer the liquid your Dutch oven or leave it in your stove-top safe slow cooker insert. Place over medium high-heat bringing the liquid to a boil and reducing it for about 25-30 minutes or slightly thicker. While the sauce is reducing, carefully shred the meat (big or little pieces). Cover with foil until the sauce starts to thicken slightly. Place the meat and veggies back into liquid and stir. Cook for 5 minutes, remove from the heat, garnish with cilantro, and serve.
  4. Store leftovers, covered in the fridge for up to 5 days.


Make it a Meal!

To serve as a taco, warm the tortilla, add your lettuce, some pulled beef, some of the veggies, shredded cheese, chopped tomatoes, more banana peppers, and sour cream!

Instant Pot Instructions

See Post above for details.

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